Preheat your oven to 400°F and line a baking sheet with parchment paper.

In a large skillet, brown the ground beef over medium heat. Break it apart as it cooks. Once nicely browned, drain off any excess grease, then add 1 cup of water and bring to a boil. Reduce heat and let it simmer until the liquid is almost gone, about 5–7 minutes.

While that’s simmering, heat 2 tablespoons of vegetable oil in a separate skillet over medium heat. Fry the tortillas until crispy and golden brown, about 3–4 minutes each. If they start to stick, add a little more oil.

Warm up the refried beans until they’re spreadable. Take 4 tortillas and spread a nice layer of beans over each, followed by the browned beef.

On the remaining 4 tortillas, drizzle 2 tablespoons of enchilada sauce each, then top with a hearty sprinkle of ½ cup cheese.

Carefully stack the bean-beef tortillas on top of the cheese-sauce tortillas to form pizzas.

Bake on the prepared baking sheet for 8–10 minutes, until the cheese is bubbly.

Serve topped with green onions and diced tomatoes for that fresh crunch.